Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
78,1304.2/5
Last modified on: June 3rd 2012
For 12 people, you will need:
- 1 : 375 g raw foie gras
- 2 : 750 ml liquid cream
- 3 : 6 egg yolks
- 4 : 30 ml Brandy (Cognac or Armagnac)
- 5 : 30 ml Port
- 6 : 4.5 g salt
- 7 : 1.5 g pepper
- 8 : 3 pinches "Quatre-épices" spice blend
- 9 : 390 g potatoes
- 10 : 210 ml liquid cream
- 11 : 210 ml milk
- 12 : 60 g butter
- 13 : 9 slices smoked ham
- 14 : salt
- 15 : pepper
- Total weight: 2,451 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 33 min. | 2 hours | 1 hour | 3 hours 33 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Pour 750 ml liquid cream, 30 ml Brandy (Cognac or Armagnac) and 30 ml Port into a pan on low heat. Add 4.5 g salt, 1.5 g pepper, 3 pinches "Quatre-épices" spice blend and 375 g raw foie gras cut into pieces. Heat gently until the foie gras has completely melted. |
5 min. |
| 2 |  | Blend the mixture thoroughly and check seasoning. | 5 min. |
| 3 |  | Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it. | 5 min. |
| 4 |  | Add 6 egg yolks and beat thoroughly to mix well. | 5 min. |
| 5 |  | Blend again briefly if necessary. Preheat the oven to 110°C (240°F). |
3 min. |
| 6 |  | Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée). | 30 min. |
| 7 | As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours. The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand. |
2 hours | |
| 8 |  | Peel and rinse the potatoes, then cut into thick slices. Boil in salted water until soft. You will need 390 g potatoes after cooking. |
15 min. |
| 9 |  | Pour 210 ml liquid cream into a pan on low heat with 210 ml milk, 60 g butter and the cooked potatoes. Bring to the boil, then blend thoroughly. Check seasoning. |
5 min. |
| 10 |  | Pass the potato cream mixture through a sieve or fine strainer, then pour into a cream whipper. Pierce 2 gas cartridges and shake well. Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot. |
10 min. |
| 11 |  | Make the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sides until crisp. | 5 min. |
| 12 |  | Assemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2 pieces of ham into the top. Serve immediately. |
5 min. |
Remarks
You can use either cooked or raw foie gras: if you use raw, it is even better if you can season it the day before, as for the terrine of foie gras .
If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.
The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.
The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
Nutritional information
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How much will it cost?
For 12 people : 23.26 €
Per person : 1.94 €
Source: After Jean-Chrisophe Despinasse.
More recipes?
This recipe use (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Fish petals, vegetables julienne, and beurre blanc, Breton leek and mushroom tart, Salmon with sorrel, Involtinis, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Express sauerkraut, Real home-made chips* , Purée of Jerusalem artichokes with foie gras, Potato gratin, Potato purée , ... All |
 | Raw foie gras: You can check-out other recipes which use it, like for example: Terrine of foie gras, Small foie gras pasties, Foie gras cured in salt, Home-made terrine of foie gras, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, Burger buns, Dublin fruit scones, Apricot blancmange, Chocolate cream, ... All |
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